Introduction

These Applebee’s Chicken Wonton Tacos offer a flavorful twist on traditional tacos with tender chicken, crisp coleslaw, and crunchy wonton wrappers. Perfect for a fun appetizer or a light meal, they combine savory, sweet, and tangy flavors in every bite.

A close-up of four crispy golden fried fish tacos arranged in a row on a black plate, each taco shell filled with pieces of crispy fried fish, topped with shredded green and purple cabbage, and chopped green onions, all drizzled with light creamy sauce and dark barbecue sauce. In the background, there are two white bowls, one with extra green toppings and the other with dark dipping sauce, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
1 bag coleslaw mix (397g)
4 green onions, thinly sliced
1 tbsp sesame oil (for dressing)
1 tbsp rice vinegar
1 tbsp soy sauce (for dressing)
1 tbsp honey
16 wonton wrappers
Cooking spray or olive/canola oil for baking
Sweet chili sauce, to serve
Chopped cilantro, to serve
Sesame seeds, to serve

Instructions

Step 1: Preheat the oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray or brush with oil to prevent sticking.
Step 2: Gently press each wonton wrapper into the cups of the muffin tin to form taco shells. Lightly brush or spray the tops with oil.
Step 3: Bake the wonton shells for about 7-10 minutes or until they are golden and crispy. Remove from oven and let cool slightly.
Step 4: While the shells bake, heat 1 tbsp sesame oil in a skillet over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
Step 5: Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir in hoisin sauce, 1 tbsp soy sauce, and mix well. Remove from heat.
Step 6: In a large bowl, combine the coleslaw mix, sliced green onions, 1 tbsp sesame oil, rice vinegar, 1 tbsp soy sauce, and honey. Toss until well coated to create the slaw.
Step 7: To assemble, spoon a layer of the chicken mixture into each wonton shell, then top with the prepared coleslaw.
Step 8: Drizzle sweet chili sauce over each taco, then garnish with chopped cilantro and sesame seeds before serving.

Tips & Variations

Use ground chicken instead of diced chicken for a different texture.
For extra spice, add a pinch of red pepper flakes to the chicken mixture.
Substitute hoisin sauce with teriyaki sauce for a slightly different flavor.
Wonton shells can be baked ahead of time and stored in an airtight container to maintain crispness.

Storage

Store leftover chicken and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Wonton shells are best enjoyed fresh but can be kept crisp in an airtight container for 1 day. Reheat the chicken gently in a skillet or microwave before assembling new tacos.

How to Serve

Five crispy golden-fried fish tacos are lined up close together on a dark textured rectangular plate. Each taco shell is filled with a layer of shredded light green and purple cabbage, topped with a piece of crunchy, golden fried fish. On top, there is a drizzle of light beige creamy sauce and dark reddish-brown barbecue sauce. Thinly sliced bright green onions are scattered over the tacos and plate. In the blurred background, white bowls with sauces and a glass are visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos vegetarian?

Yes, you can substitute the chicken with firm tofu or cooked mushrooms to create a vegetarian version. Just marinate and cook them similarly for great flavor.

How do I keep the wonton shells crispy?

Be sure to bake the wonton wrappers until golden and avoid assembling the tacos too far in advance to prevent sogginess. Store baked shells in an airtight container if made ahead.

Applebee’s Chicken Wonton Tacos Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Applebee’s Chicken Wonton Tacos combine tender, finely diced chicken breasts glazed with a savory hoisin-soy sauce mixture, served atop crisp wonton shells filled with a refreshing coleslaw blend. Topped with sweet chili sauce, fresh cilantro, and sesame seeds, these tacos offer a perfect balance of crunchy, sweet, and savory flavors in a fun and easy appetizer or meal.

Author: Zane
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 tacos 1x
Category: Appetizer
Method: Baking
Cuisine: American-Asian Fusion

Ingredients

Scale

Chicken Filling

2 chicken breasts, finely diced
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger

Coleslaw Mix

1 bag coleslaw mix (397g)
4 green onions, thinly sliced
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey

Wontons and Toppings

16 wonton wrappers
Cooking spray or olive/canola oil for baking
Sweet chili sauce, to serve
Chopped cilantro, to serve
Sesame seeds, to serve

Instructions

Prepare the Chicken Filling: In a mixing bowl, combine the finely diced chicken breasts with hoisin sauce, sesame oil, soy sauce, minced garlic, and minced ginger. Mix thoroughly to coat all the chicken pieces evenly with the marinade.
Cook the Chicken: Heat a skillet over medium heat and add the marinated chicken mixture. Cook, stirring frequently, until the chicken is thoroughly cooked and slightly caramelized, about 6-8 minutes. Remove from heat and set aside.
Make the Coleslaw: In a large bowl, combine the coleslaw mix and thinly sliced green onions. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until well blended. Pour the dressing over the coleslaw mixture and toss gently to combine. Set aside to let flavors meld.
Crisp the Wonton Wrappers: Preheat your oven to 375°F (190°C). Place the wonton wrappers on a baking sheet lined with parchment paper. Lightly spray or brush each wrapper with cooking spray or a small amount of olive/canola oil. Bake for 5-7 minutes or until golden brown and crispy. Watch carefully to prevent burning.
Assemble the Tacos: Once the wonton shells have cooled slightly, spoon a layer of coleslaw into each shell, followed by a generous amount of the cooked chicken mixture.
Add Final Toppings: Drizzle sweet chili sauce over each taco. Garnish with chopped cilantro and sprinkle with sesame seeds for added flavor and presentation.
Serve: Serve the chicken wonton tacos immediately to enjoy their crisp texture and fresh flavors at their best.

Notes

For a spicier kick, add a dash of sriracha to the chicken marinade or sweet chili sauce.
Ensure the wonton wrappers are baked until just golden to maintain a crispy texture without burning.
Feel free to substitute coleslaw mix with shredded cabbage and carrots if unavailable.
These tacos are best eaten fresh to prevent the wonton shells from becoming soggy.
Can be made ahead: prepare chicken and coleslaw separately and assemble just before serving.

Keywords: Chicken wonton tacos, Korean inspired tacos, hoisin chicken, crispy wontons, easy appetizers, coleslaw tacos, sweet chili sauce tacos